Sausage and Cranberry Stuffed Acorn Squash
Serves 230 mins prep40 mins cook
Embrace the cozy flavors of fall with our Sausage and Cranberry Stuffed Acorn Squash recipe! The tender acorn squash, @premiofoods Italian sausage, fragrant sage, and sweet dried cranberries come together in a mouthwatering harmony of autumn delight.
0 servings
What you need
Instructions
* Preheat your oven to 375°F (190°C). * Cut the acorn squash in half horizontally and scoop out the seeds and strings. If necessary, trim a small slice off the bottom of each half to ensure they sit flat. Brush the cut sides of the squash halves with a little olive oil and season with salt and pepper. * Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the squash is tender but not overly soft. * While the squash is baking, heat the remaining olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up into small pieces with a spatula, until it’s browned and cooked through. * Add the chopped onions to the skillet with the sausage. Sauté for about 5 minutes or until the vegetables are softened. * Stir in the dried cranberries, sage, and salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld. * Pour in the chicken or vegetable broth and let it simmer for a few minutes until the mixture is moist but not overly wet. * Once the acorn squash halves are done baking, remove them from the oven and turn them cut side up. Fill each squash half with the sausage and cranberry stuffing mixture. * Return the stuffed squash to the oven and bake for another 20-25 minutes or until the squash is tender, the stuffing is heated through, and the tops are nicely browned. * Remove from the oven, garnish with fresh parsley, and serve hot.View original recipe